Suzanne’s recipe 41 2014 – Quiche a la truffe
This weekend I hosted lunch for close friends and family, the weather was amazing and we sat on the terrace and enjoyed the view across the bay to the mountains. I wanted to serve something special so I made a quiche with mushrooms and truffle paste. I am still mastering my new convection/micro wave and my temperature controls weren’t right so the quiche did not rise as much as it should have, but the truffle aroma and taste were fantastic. (Next time I will bake in my old oven). Being a special occasion I served a Chateau Le Sartre 1995 from Pessac-Leognan in the Graves area of Bordeaux with this quiche. The age had given this wine a bright yellow colour and a great depth of flavour which matched the aromatic taste of truffle. The closest wine that I can access for my clients is a Chateau Carbonniere Blanc 2006 AOC Pessac-Leognan, a cru classé from Graves.
Ingredients for the Quiche
- 350g Mushrooms (portabelini or mixture of field/button)
- 1 large teaspoon truffle paste from the French Market shop
- 1 jar 12.5g whole summer Truffle preserved “ “
- 5 Eggs
- 360ml thick cream
- 75g Butter
- Salt and Pepper
- 1 packet ready made shortcrust pastry
A bottle of Chateau Carbonniere Blanc 2006 Pessac-Leognan AOC ordered through the French Market shop .
- Roll out pastry to fit the shape of the tart dish.
- Cut the edges so that they are tidy and pinch the pastry on the lip to give it a ridged décor.
- Prick the tart all over with a fork to allow air to escape while cooking.
- Put in fridge to chill for an hour or so until needed.
- Preheat oven to 180C degrees.
- Put prepared pastry base in oven and bake for 15 minutes.
- Remove from oven.
- Brush the mushrooms clean with a brush.
- Pull off stalks and slice them and the caps.
- Cut butter in chunks and melt in a frying pan.
- Fry mushrooms for 5 minutes then take off heat and allow to cool.
- Beat together the cream and eggs, add salt and pepper to taste
- Add the cooled mushrooms (not the cooking juice) and 1 large teaspoon of truffle paste, stir in well.
- Thinly slice the preserved truffle.
- Pour the egg and mushroom mixture into the part-baked flan case
- Dot the top of the quiche with the truffle slices.
- Bake for about 20 minutes until well risen and the mixture has set. Serve straight away.
Serve the quiche with a fresh salad.
To accompany the quiche I recommend an older white wine from the Graves area of Bordeaux such as the Chateau Carbonniere Blanc 2006 Pessac-Leognan AOC. This requires pre-ordering from the French Market shop as stock is limited.